Oualid BEN THAIER
Executive Chef, F&B Manager
PARIS - NEOM
Summary
Experienced Chef de Cuisine with more than 20 years of culinary expertise gained in renowned establishments throughout France and the world. Known for exceptional creativity, attention to detail, and a deep understanding of French and international cuisine. Proven track record of leading high-performing kitchen teams to deliver top-quality dishes that exceed guest expectations. Skilled in menu development, food costing, and inventory management, consistently achieving cost-effective and profitable outcomes. Adept at maintaining high standards of cleanliness, food safety, and hygiene regulations.
As I progressed in my career, I realized the importance of not only mastering the art of cooking but also understanding the business side of the hospitality industry. This realization led me to pursue an MBA in Hotel Management, which provided me with a comprehensive understanding of strategic planning, financial management, and leadership skills. Combining my culinary expertise with business acumen has allowed me to successfully navigate the complex landscape of the hospitality industry.
Overview
22
22
years of professional experience
5
5
years of post-secondary education
Work History
Executive Chef
CATRION
NEOM, SAUDI ARABIA
01.2024 - Current
- Worked well in a team setting, providing support and guidance.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Organized and detail-oriented with a strong work ethic.
Cooking and Restaurant Management Teacher
Lycée Montaleau, French Ministry of Education
Créteil, France
09.2023 - 01.2024
- Managed budgeting and financial planning processes for the organization.
- Organized workshops for educators on various topics related to pedagogy and student learning outcomes.
- Assessed teacher competency levels through observation protocols and provided feedback accordingly.
- Collaborated with school administrators to ensure all students had access to quality instruction.
- Facilitated meetings with teachers, principals, and other stakeholders to discuss best practices in pedagogy.
- Liaised with teachers to ensure that all exam papers were securely stored prior to exams taking place.
Opening Executive Chef, F&B Manager
LES DUNES GAMMARTH
Tunis, Tunisia
11.2022 - 05.2023
- Developed and implemented innovative menus, utilizing local ingredients and seasonal specialties.
- Conducted training sessions for new kitchen staff on proper food preparation techniques, sanitation guidelines and safety regulations.
- Managed daily kitchen operations including ordering, receiving and inventorying supplies.
- Monitored food quality control standards to ensure that only the freshest ingredients were used in all recipes.
- Enforced strict adherence to health codes and hygiene standards in all areas of the kitchen.
- Directed the development of new culinary products while maintaining a consistent level of quality throughout the process.
- Analyzed customer feedback data to identify opportunities for improvement within the restaurant's menu offerings.
- Supervised all chefs de cuisine in their respective sections, ensuring they had adequate resources available at all times.
- Assisted in developing cost-effective purchasing plans for raw materials based on market conditions.
- Researched trends in the industry to stay abreast of current developments in culinary arts.
- Worked closely with front-of-house staff members to guarantee seamless guest experiences from start to finish.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Developed and maintained strong relationships with customers, vendors, and employees.
- Created annual budgets for departmental activities and monitored expenses.
- Assisted in the recruitment, training, and development of staff members.
- Ensured compliance with all applicable regulations and laws.
- Established policies, procedures, goals, objectives, and standards of performance for departments within the organization.
- Implemented cost reduction strategies to maximize profits while maintaining customer satisfaction levels.
- Oversaw daily operations of the business including staffing issues, scheduling, sales targets, budgeting.
- Maintained a safe working environment by adhering to safety protocols and enforcing company policies.
- Developed marketing plans to increase revenue streams through promotional campaigns.
- Monitored inventory levels to ensure adequate stock was available for customer needs.
- Resolved customer complaints in a timely manner while ensuring customer satisfaction.
- Managed payroll processing functions to ensure accuracy in employee wages.
- Supervised day-to-day operations of multiple departments within the organization.
Executive Chef, F&B Manager
Golf Advanced Services
Sousse, Tunisia
02.2022 - 10.2022
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Created monthly reports for senior management summarizing operational performance metrics.
- Coached, mentored and trained team members in order to improve their job performance.
- Conducted regular meetings with staff to discuss progress and identify areas of improvement.
- Established processes to ensure efficient workflow throughout the organization.
- Resolved conflicts between employees by providing guidance on company policies and procedures.
- Initiated new projects that resulted in increased productivity across all departments.
- Maintained up-to-date records of employee attendance, payroll information, vacation requests.
- Provided leadership during times of organizational change or crisis situations.
- Implemented new technologies to streamline operations, reduce costs, and improve customer service.
- Analyzed customer feedback data to develop action plans for improving services offered.
- Collaborated with other departments to ensure timely completion of projects within budget constraints.
- Organized special events such as conferences or training sessions for employees.
- Monitored staff performance and addressed issues.
Executive Chef
Les Frères Blanc
Paris
06.2011 - 01.2021
- Created recipes that kept customers coming back for more.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Ensured compliance with food safety regulations.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Planned menus based on seasonal availability of ingredients.
- Monitored inventory levels and placed orders as needed.
Chef De Partie
Four Seasons George V, Paris
Paris
04.2010 - 04.2011
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Monitored quality, presentation and quantities of plated food across line.
Executive Sous Chef
Le Procope
Paris
10.2007 - 03.2010
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Proven ability to learn quickly and adapt to new situations.
Commis Cook / chef de partie
Mariage Frères
Paris
10.2002 - 04.2007
Intern
Sheraton Arabellapark
Munich
06.2002 - 09.2002
Education
Executive MBA - Hospitality
01.2019 - 09.2023
- Prioritization and Objective Achievement
- MBTI Skills Assessment
- Human Resources Management
- International and Intercultural Marketing
- Cost, Pricing and Decision Making in Hospitality
- Revenue Management
- Hotel Investment Strategy
- Optimization of Financial Performance
- Digital Marketing Growth
- Foresight Studies Business Development for Hotel
- Innovation in International Hospitality Management
- Changes in Luxury Industry
- Changes in Hotel Industry
- Megatrends and Implication for the Hospitality Industry
- New Business Models and Business Plans
- Quality, Safety, Environment and Sustainability in the Hospitality Industry
- General Data Protection Regulation
Bachelor, Culinary Arts And Meal Sciences -
06.2012
High School Diploma -
06.2002
Skills
- Resource Management
- Leadership
- Team Development and Training
- Food Preparation Techniques
- Menu Development
- Ingredient Selection
- Food and Beverage Pairing
- Banquets and Catering
- Food Safety Regulations
- Customer Service Oriented
- Budget Development
- Forecasting and Planning
- Purchasing Management
- Process Improvements
- Cost Control and Budgeting
- Workflow Optimization
Affiliations
Les Restos Du Coeur, Paris.
Volunteer 2012 to 2014
Hobbies And Interests
- Travel
- Photography
Languages
French
First Language
Arabic
Proficient
C2
English
Advanced (C1)
C1
Italian
Upper Intermediate (B2)
B2
German
Elementary (A2)
A2
Timeline
Executive Chef - CATRION
01.2024 - Current
Cooking and Restaurant Management Teacher - Lycée Montaleau, French Ministry of Education
09.2023 - 01.2024
Opening Executive Chef, F&B Manager - LES DUNES GAMMARTH
11.2022 - 05.2023
Executive Chef, F&B Manager - Golf Advanced Services
02.2022 - 10.2022
CMH Luxury Hotel Management School - Executive MBA, Hospitality
01.2019 - 09.2023
Executive Chef - Les Frères Blanc
06.2011 - 01.2021
Chef De Partie - Four Seasons George V, Paris
04.2010 - 04.2011
Executive Sous Chef - Le Procope
10.2007 - 03.2010
Commis Cook / chef de partie - Mariage Frères
10.2002 - 04.2007
Intern - Sheraton Arabellapark
06.2002 - 09.2002
Les Frères Blanc University - Bachelor, Culinary Arts And Meal Sciences,
Djerba Hotel School - High School Diploma,
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